Entree: Georgia – Samegrelo – ოჯახური ➤ ojakhuri (Skillet-roasted pork and potatoes seasoned in the Mingrelian style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thickly sliced (about 8 oz (225 g))
- 3 cloves garlic, thinly sliced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander or 1 tbsp (3 g) chopped fresh cilantro stems
- 1 bay leaf
- 1 tbsp (15 ml) Mingrelian ajika or other hot pepper paste, plus extra for serving (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thickly sliced (about 8 oz / 225 g)
- 3 cloves garlic, thinly sliced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander or 1 tbsp (3 g) chopped fresh cilantro stems
- 1 bay leaf
- 1 tbsp (15 ml) Mingrelian ajika or other hot pepper paste, plus extra for serving (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the pork cubes dry and season with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. Brown the pork in batches until deeply caramelized on all sides, about 6–8 minutes per batch. Remove browned pork and set aside.
2. In the same pan add remaining 1 tbsp (15 ml) oil if needed. Add the potato cubes and cook, turning occasionally, until golden and starting to soften, about 10 minutes.
3. Push potatoes to one side, add the sliced onion and sauté until translucent and beginning to brown, about 6 minutes. Stir in the garlic and cook 1 minute.
4. Stir in the tomato paste and ajika, cook briefly to bloom flavors, then return the browned pork to the pan. Add the bay leaf, ground coriander, remaining 1/2 tsp (3 g) salt, and remaining pepper. Mix everything together gently.
5. Reduce heat to medium-low, cover loosely, and simmer for 12–15 minutes, stirring once, until pork is tender and potatoes are fully cooked. If the pan becomes too dry, add 1–2 tbsp (15–30 ml) water.
6. Remove the bay leaf, adjust seasoning, and sprinkle with chopped cilantro or parsley. Serve hot with extra ajika on the side and pickled vegetables if desired.